Ingredients
4
4 servings
- •6 cups prepared dashi stock
- •¼ pound chicken, cut into chunks
- •2 carrots, diced
- •⅓ cup soy sauce
- •3 tablespoons mirin
- •½ teaspoon white sugar
- •⅓ teaspoon salt
- •2 (12 ounce) packages firm tofu, cubed
- •⅓ pound shiitake mushrooms, sliced
- •5 ribs and leaves of bok choy, chopped
- •1 (9 ounce) package fresh udon noodles
- •4 eggs
- •2 leeks, diced
Instructions
- Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
- Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 548
- Carbohydrate: 53g
- Fat: 17g
- Fiber: 3g
- Protein: 42g
- Sugar: 9g
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